Heirloom Tomato & Chickpea Salad

I wanted to share this recipe with you before it gets too late to use any of those summer tomatoes around here in the Midwest. Some people around the country still have a nice harvest coming in; others around the globe are actually experiencing a completely opposite seasons than us.

In theory, I suppose someone around the world at any given moment is probably about to use fresh tomatoes in a salad. Here, I think this was my last hoorah of a locally-grown, seasonal tomato salad for the summer. Hopefully you still have time to squeeze this one in.

I brought them home and simply rinsed them in cool water, rubbed off the dirt and washed again. I actually enjoy seeing the dirt on them after bring them home, reminding me that these actually came from the ground and the wonderful lady who sold them to me from her market is also the one who grew and harvested them.

I brought my own olive oi, organic apple cider vinegar and dried herbs with me on my weekend away, just like I normally do on car trips. I also brought the chickpeas to add some protein to the dishes I wasn’t even certain I would make. They all went together so beautifully in this salad.

I think you’ll agree…

Heirloom Tomato & Chickpea Salad

Serves 4

1 can chickpeas, drained and rinsed well

1/4 pound heirloom tomatoes

1 tablespoon apple cider vinegar

1/3 cup olive oil

1/4 teaspoon pink salt, or to taste

1/8 teaspoon freshly ground black pepper

1-2 tablespoons dried or fresh parsley

2 garlic cloves, minced

Directions

After draining the chickpeas and rinsing them and cleaning the tomatoes, make sure they are all dry before adding them to the bowl you will use for the salad.

Chop the tomatoes into quarters.

At the bottom of the bowl, pour the vinegar then whisk in the oil. Add the salt, pepper and herbs.

Add the tomatoes and chickpeas and stir well to combine all of the oil and vinegar into the vegetables. Taste to adjust any oil, vinegar or seasonings to your preference.